Three-Cheese Fondue with Champagne Reviews

Leave a Review

Reviews

users rating4/4

Great recipe to break in the wedding gift fondue pot! Made this with my husband and followed the recipe as called for. We enjoyed the combination of flavors so much. Kept it simple with bratwurst, broccoli, and crusty bread. Will definitely make again.

Make it as written. I have made
this
numerous times but neglected to
review until now. The key is,
use
quality cheeses. It will cost
you
some money, but I know from
experience that it is worth it.
Why am I reviewing it just now?
Because
I am craving it big time, and
I'm
going to make it tomorrow again!

Quick, easy, and deliciousa definite keeperalthough 15 oz. of cheese is more like four
servings than two. The leftover champagne is a
great accompaniment for the dish.
I had good success in following two
commenters' advice: thinly slicing (rather than
chopping) the shallot and mixing the
cornstarch/lemon juice mixture with the grated
cheese rather than adding it separately.
Otherwise, I followed the recipe as written.
Good cheeses (and good champagne, I imagine)
are key.
Here's a tip for those who don't have a fondue
pot on hand and use a nonstick pot instead: my
husband suggested trying chopsticks instead of
forks to avoid scratching the pot, and they
worked beautifully.

This is my go-to fondue recipe. The only alteration is that I'd use slightly less shallot (1 large is a bit overpowering). We had leftover fondue this time...we cooled it (it solidifies quite a bit, becoming semi-soft), spread it on a crusty baguette, and added sliced apples. It was the yummiest "leftover" sandwich I've ever had!

First "fun-due" I have ever made and will definitely be making it again! Used a prosecco instead of champagne & it tasted wonderful. Also used a buttery brie which worked well. Was nervous about the shallots but they were so mild and gave the cheese a wonderful flavor. Try this recipe, you won't be disappointed.